German Rye Bread

Ingredients

• 0.3 ounce yeast dry
• 4 teaspoons caraway seeds 
• 2 tablespoons caraway seeds 
• 2 teaspoons cornmeal 
• 1  eggs lightly beaten
• 7 cups flour all-purpose
• 2 cups rye flour 
• 2 teaspoons salt 
• 6 tablespoons sugar 
• 4 cups water divided (110 degrees to 115 degrees f)

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• kitchen towels

Directions

1. In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth. Cover loosely with a clean kitchen towel.
2. Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Cover and let rest for 15 minutes.
3. Divide dough into four portions. Cover and let rest for 15 minutes. Shape into four round loaves, about 6 in. each. Coat two baking sheets with nonstick cooking spray; sprinkle each with 1 teaspoon cornmeal.
4. Place loaves on pans. Cover and let rise until doubled, about 45 minutes.
5. With a sharp knife, make several slashes across the top of each loaf.
6. Brush with egg.
7. Sprinkle each loaf with 1 teaspoon caraway seeds.
8. Bake at 400 degrees F for 30-35 minutes, rotating pans after 15 minutes, or until browned. Cool on wire racks.